These easy zucchini fritters are crispy on the outside and moist and light on the inside. Serve with your favorite sauce as a summer side dish or snack!
This zucchini fritters recipe is the perfect way to use up your surplus summer squash. Transform a pound of zucchini into beautifully light, crispy fries that you can whip up on the stove in minutes. Chives, garlic, and dill pack a savory flavor, and the lemon peel makes the taste bright and refreshing.
We love zucchini fritters on their own, straight from the stove, but they taste even better with a creamy sauce. Serve with tartar sauce or chunks of tzatziki for a delicious summer appetizer or side dish.
Why I Love This Recipe
- No soggy fries here! After squeezing out the moisture from the zucchini, the batter is coated with panko breadcrumbs to make it light and crispy.
- It’s quick and easy. This recipe is ready in just 30 minutes!
- Use 1 pound of pumpkin at a time. Every summer, I hear from readers who say they have too many zucchini and need ideas for what to do with it. This recipe is one of my favorites. One batch of these fries uses a whole pound. It’s so delicious you’ll want to make it over and over again.
Pumpkin Fry Ingredients
To make crispy pumpkin fries you will need:
- Plenty of pumpkinof course! I also made this recipe with yellow squash in the summer, and it works perfectly too!
- Eggs and all-purpose flour – They bind the fry together.
- chives and garlic – They give the fries an onion flavor.
- fresh dill – Adds sour and savory taste.
- lemon zest – For brightness.
- panko bread crumbs – I think breadcrumbs are the secret ingredient in this recipe. I like to use it in vegetable tempura and pancakes (see this okonomiyaki) to create a light, delicate texture on the inside. After forming the fritters, add more panko to create a crispy outer shell.
- avocado oil – Used for pan frying tempura. I prefer olive oil over olive oil because it has a higher smoke point. Other neutral oils, such as vegetable oil or canola oil, also work.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to make zucchini fritters
This zucchini fritters recipe is super simple to make! It can be thought of as three main parts:
- Prepare the pumpkin.
- Make the dough.
- Make fries and stir-fry.
Start by preparing the pumpkin. Shred them first by grating them through the large holes of a grater or using the grates of a food processor.
Then wrap it in a clean kitchen towel. Squeeze out as much liquid as possible. This step helps create a light and crispy texture for the fries. If there is too much moisture in the pumpkin, the fries may become soggy.
Next, make the frying batter. In a large mixing bowl, combine the chopped and drained zucchini, eggs, green onions, garlic, dill, lemon zest, salt, and pepper. Sprinkle flour, add 1 1/2 cups of panko and mix.
Then shape the fritters. Shape mixture into thin patties and coat with remaining panko.
Finally, cook. Place the fries in a hot cast iron skillet and fry until crispy and golden brown. Transfer to a large plate or baking sheet lined with paper towels to absorb excess oil.
Serve warm with desired sauce. take pleasure in!
Recipe Tips
- Squeeze that pumpkin! To make zucchini fritters that are crispy on the outside and light and soft on the inside, squeeze out as much water as possible from the chopped zucchini. If the pumpkin is too wet, the fries will be soggy.
- Size matters. When you first shape your zucchini fritters, the zucchini mixture may seem loose and the fritters may feel like they might fall apart. That’s completely normal! The key to helping them stick together is to get them on the smaller side. Using a 1/4 cup measuring spoon, portion out the frying mixture and roll into thin patties. The small, thin patties get nice and crispy (and completely cohesive) as they cook.
- Preheat the pan. A hot skillet is essential for cooking crispy, well-browned fries that can be easily removed from the pan with a spatula. Actually turn on the stove before frying to give the pan enough time to heat up. If the pan is not hot enough, the fries may become less crispy and stick.
What to serve with zucchini fritters
These zucchini fritters are best eaten hot off the stove while they’re still nice and crunchy. Enjoy on its own with a pinch of salt and a squeeze of fresh lemon juice, or with a dipping sauce for added flavor. Any of the following dip or sauce recipes will be delicious.
Wondering what to serve with zucchini fritters? It’s a fantastic appetizer for summer meals and a great side dish to go with a simple cooked protein. I also love using it with hearty salads like panzanella, Greek salad, or chopped salad for a light, fresh summer dinner.
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Leftover zucchini fritters can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, reheat in a toaster oven or air fryer until crisp, or quickly re-crisp in a hot skillet on the stove.
Suggestion suggestions: I love using leftover fries in sandwiches. Reheat and add to pita with fresh herbs and romesco sauce (or one of the sauces listed above). What a delicious lunch!
More Favorite Pumpkin Recipes
If you love these easy zucchini fritters, try one of these summer zucchini recipes:
Zucchini Fries
serve 4
- 1 pound zucchini, About 3 medium-sized pumpkins
- 2 big egg
- 1½ cup chopped chives, About 1
- 3 garlic cloves, grated
- 2 tablespoon chopped fresh dill
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- 2¼ cup Panko Bread Crumbs, divided
- 3 tablespoon all purpose flour
- avocado oil, for fans
- freshly ground black pepper
- Tartar sauce or creamy dill sauce, for service
Prevent your screen from going dark
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Grate pumpkin on the large holes of a box grater. Put it on a paper towel and squeeze out the moisture.
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Whisk the eggs in a large bowl. Add a few slices of grated zucchini, chives, garlic, dill, lemon zest, salt, and pepper. Add 1½ cups of panko, sprinkle with flour, and mix. Place remaining 3/4 cup panko in a shallow dish and set aside.
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Preheat a cast iron skillet over medium heat. Using a ¼ cup measuring cup, shape zucchini mixture into 14 to 16 thin patties. Add each to the prepared panko and coat well. The mixture may seem loose at this point, but the patties will firm up as they cook. Heat plenty of oil in a frying pan. Cook the patties for 2 to 3 minutes on the first side, then flip and cook for 2 to 3 minutes more, or until well browned, working in batches as needed. Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with sauce.
*Nutrients calculated for 1/4 recipe
